Chef and hospitality consultant

CURLEY’S DUCK MAKES THE GRADE

EUROPEAN’S DUO OF DUCK IN HERALD SUN’S TOP 10 PLACES TO EAT DUCK IN THE CITY

In a feature dedicated to cooking and eating duck, Taste writer Dan Stock spoke to Ian about the versatility of delicious duck. Also in the feature, the European’s duck dishes made the top 10 of Melbourne places to get some duck in your guts.

In a feature dedicated to cooking and eating duck, Taste writer Dan Stock spoke to Ian about the versatility of delicious duck. Also in the feature, the European’s duck dishes made the top 10 of Melbourne places to get some duck in your guts.

Dan Stock writes:

“At lunch you can sit down to a gloriously rich duck and mushroom pie that’s hearty and elegant in equal measure, but come dinner, Ian Curley’s duo of duck reaches the realms of the sublime. A rich pithivier filled with confit leg meat and mushrooms is served alongside a perfectly pan-seared and roasted breast, tanned golden and blushingly pink. Polenta and green peppercorn sauce finishes a dish most elegant.”